Chicken Florentine Soup
Chicken Florentine soup is a creamy dreamy experience chalked full of wholesome veggies and succulent chicken that comforts and satisfies.
Servings 4 servings
Calories 822kcal
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1/2 tablespoon all-purpose flour
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 40 ounces low sodium chicken broth
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 1 (28-ounce) can diced tomatoes, juices included
- 1/8 teaspoon granulated sugar
- 2 russet potatoes, peeled and cut into small cubes
- 1 cup Parmesan cheese, grated
- 3 cooked chicken breasts, cut into 1/2 inch cubes
- 1 cup heavy cream
- 4 ounces baby spinach
Instructions
- Heat oil and butter in a large pot over medium-high heat and saute onion and garlic on medium-low heat until onions are translucent.
- Sprinkle flour, Italian seasoning, rosemary, salt, and black pepper over onions and continue to saute, whisking constantly, until spices are fragrant about 1 minute.
- Add chicken broth to pot, stirring to scrape up any brown bits on the bottom of the pot. Add Better Than Bouillon, diced tomatoes, and sugar, simmer for 20 minutes.
- Add the russet potatoes and Parmesan and simmer, stirring often, (so Parmesan doesn't stick on the bottom of the pot) until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, heavy cream, and spinach and heat through. Adjust seasoning and serve.
Nutrition
Serving: 1/4 of the recipe | Calories: 822kcal | Carbohydrates: 42g | Protein: 57g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 222mg | Sodium: 1077mg | Potassium: 1612mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3971IU | Vitamin C: 20mg | Calcium: 425mg | Iron: 4mg